Anybody who loves corn dogs- this post is for you! Ditch the frozen corn dogs and learn how to make your own homemade mini corn dogs with this super simple recipe!
I am a huge sucker for food truck and fair food. Fried Oreos, funnel cakes, fried pickles, corn dogs–I can’t get enough.
That is why I love this homemade corn dog recipe. The homemade cornbread batter on them is light yet crunchy with a delightful sweetness that works so well with the spices and saltiness that you get from the hot dog.
You too can be enjoying these delicious mini corn dogs with just a handful of ingredients in under a half hour. Whether you serve them as a fun snack or as part of a complete meal, the whole family is sure to love this fun recipe.
And if you’re all about making your own fried faves at home you gotta try these old-fashioned buttermilk doughnuts— so yummy!
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Hot dogs— We prefer Hebrew National or Ball Park all beef, but you can use whatever brand you prefer. To make mini corn dogs you will want to cut them in half.
- Cornstarch— helps the batter stick to the hot dog
- Cornmeal— fine ground yellow cornmeal is the key ingredient of the sweet cornmeal batter.
- All-purpose flour and baking powder— The other main ingredients of the batter.
- Granulated sugar— Brings a hint of sweetness to the small corn dogs.
- Milk— Use whole milk for best results.
- Butter— I used unsalted butter. You can use salted instead, I would just use a bit less salt in the batter.
- Spices and seasonings— garlic powder, onion powder, kosher salt, and black pepper.
- Egg— One large beaten egg will help hold the batter ingredients together.
- Peanut oil— for frying. See why I prefer peanut oil below.
- Deep fryer– or dutch oven and spider strainer
- Measuring cup
- Measuring spoons
- Gallon zip top bag
- Mixing bowls
- Bamboo skewers- I used these and cut them in half
- Sheet pan
- Tall cup- to hold the batter to stick the hot dogs in to coat them
- Paper towels
How to make mini corn dogs
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Heat 4 inches of oil in a deep fryer or dutch open to 350°F.
Step 2: Place the cut hot dogs and cornstarch into a gallon-sized freezer bag. Close the bag and shake to coat the hot dogs in the cornstarch.
Step 3: Insert a skewer into each hot dog piece and place them on a baking sheet or sheet pan.
Step 4: In a large bowl, whisk to combine the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, salt, and pepper. Set the flour mixture aside.
Step 5: In a separate bowl whisk together the milk, melted butter, and egg.
Step 6: Add the wet ingredients to the dry ingredients and whisk together until there are no lumps. Let the batter sit for 5 minutes. Meanwhile, set up your frying station with a paper towel-lined plate and sheet pan topped with a wire rack.
Step 7: Pour the batter into a tall glass. Grab a skewered hot dog by the stick and dip it into the batter until it is fully coated. Let any excess drip off and immediately lower it slowly into the hot oil. I recommend only work with two corn dogs at a time.
Step 8: Fry until golden brown on all sides, and flip the corn dogs around so they are evenly browned for about 5 minutes.
Step 9: Place the corn dogs briefly on a paper-towel-lined plate to absorb any excess oil. Then immediately transfer them to a wire rack over a sheet tray to catch any drips. Repeat with the remaining hot dogs and batter.
Any leftover or extra corn dogs can be kept in an airtight container in the refrigerator for up to 3 days. Any longer than that and the fried portion gets too soggy.
If you want to reheat your fried corn dogs, you can pop them in the oven for a few minutes or into a preheated fryer. You can even use an Air Fryer to reheat them and bring them back to a nice crispy texture on the outside.
I do not suggest trying to warm them up in the microwave though. The dough will get too soggy and they will not be as enjoyable.
Expert tips & tricks
- Season it up. Want to try something different in the batter? Try adding different seasoning mixes to the corn dog batter. Try blackening seasoning, creole seasoning, bbq seasoning, or a mix of a few different ones together.
- Add to the batter. Add some chopped-up jalapeno or corn kernels to the batter for a fun twist.
- Make a double batch. You can enjoy some now and freeze some for later! It’s a great meal prep recipe.
Easy mini corn dogs: Frequently asked questions
Absolutely! Allow your homemade corn dogs to cool to room temperature. Then, transfer the dogs to a freezer-safe container or bag and freeze for up to 3 months.
Yes. You can make these into full-sized fried corn dogs following the same recipe, just don’t cut the hot dogs in half.
I prefer to use peanut oil for deep frying. It may be slightly more expensive than other oil options, but I feel like it is worth it as it has a cleaner taste and does not stink up the house as much as other frying oils do. That said, vegetable oil or canola oil will work as well.
Serve your mini corndogs with homemade cheese sauce, ketchup, honey mustard sauce or your favorite dipping sauces.
Now you can see why homemade mini corn dogs are such a popular snack on a stick! Following this recipe, you’ll be amazed at just how simple it is to make your own mini corn dogs.
More hot dog recipe ideas
Homemade Mini Corn Dogs
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- 8 hot dogs, cut in half
- 2 Tablespoons cornstarch
- ½ cup fine yellow cornmeal
- ½ cup all-purpose flour
- 3 Tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ cup whole milk
- 2 Tablespoons unsalted butter, melted
- 1 large egg, beaten
- peanut oil, for frying
- Add 4 inches of oil to a deep fryer or dutch open. Preheat oil to 350°F.
- Place the cut hot dogs and cornstarch into a gallon-sized ziptop bag. Close the bag and shake to coat the hot dogs in the cornstarch.
- Insert a skewer into each hot dog piece and place them on a sheet pan. Repeat with the remaining hot dogs.
- In a medium-sized bowl, whisk to combine the cornmeal, flour, sugar, baking powder, garlic powder, onion powder, salt, and pepper. Set aside.
- In another bowl whisk together the milk, melted butter, and egg.
- Add the wet ingredients to the dry and whisk together until there are no lumps. Let the batter sit for 5 minutes. Meanwhile, set up your frying station with a paper towel-lined plate and sheet pan topped with a wire rack.
- Pour the batter into a cup. Grab a skewered hot dog by the stick and dip it into the batter until it is fully coated. Let any excess drip off and immediately lower it slowly into the hot oil. I only work with two corn dogs at a time.
- Fry until golden brown on all sides, and flip the corn dogs around so they are evenly browned for about 5 minutes.
- Place the corn dogs briefly on a paper-towel-lined plate to absorb any excess oil. Then immediately transfer them to a wire rack over a sheet tray to catch any drips. Repeat with the remaining hot dogs and batter.
- Serve on their own or with your favorite dipping sauce.
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
Christina Swartz says
I used little smokies instead of the hot dogs for a party and everyone loved them